Instant Rava Idli

Instant rava idli

 

My son loves idli.

Aarav: “Mummy I am hungry”.

Mummy: “Aarav what would you like to have”?

Aarav: “Idli”.

So then if I have idli batter ready then the demand can be fulfilled.

But many times there is no idli batter available. So now what to do?

This is now the time for instant rava idli.

Rava idli is very soft, easy and quick to make. It does not require any grinding or fermentation. Hence it is a good option for those who avoid fermented food and rice.

Be careful with the proportions while making the idli and the result will be a super soft and fluffy idli.

I frequently make rava idli for my son’s school lunch box. Each time I try some variations while making it – such as palak rava idli (with spinach), carrot rava idli, beetroot rava idli. They are colorful, tasty and healthy.

With the same idli batter, you can make instant rava dhokla. Add ginger chili paste to the batter and the make them in a greased dish instead of idli mold. Temper with oil, mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves. Pour the tempered mix on the prepared dhokla and serve them to your guests who have just come on short notice.

Enjoy making this idli any time.

Instant rava idli
Print Recipe
4.1 from 11 votes

Instant Rava Idli

A very quick and easy recipe for making instant soft idlis. It is a good alternative for those who want to avoid rice and fermented food.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 20 idlis
Calories: 67kcal

Ingredients

  • 1.25 cup semolina (sooji - use a coarse form). I have used the cup used for baking purpose.
  • 1 cup plain yogurt curd
  • 1 cup water
  • 1/4 tsp baking soda
  • 1/4 tsp asafoetida
  • salt as per taste
  • oil for greasing idli mould and for applying on idlis

Instructions

  • Take semolina in a bowl. (use the same cup to measure semolina, curd and water). The cup size can vary but the proportion remains the same i.e. semolina:curd:water is 1.25:1:1. I have used the cup used for measuring baking ingredients.
  • Add curd, asafoetida (hing) , baking soda and salt to it.
    Instant rava idli
  • Now add water and mix it well to make batter. Cover and let the batter rest for 15 minutes.
    Instant rava idli
  • Put water to boil in the steamer. Grease the idli mould and pour a ladle full of batter into each mould.
    Instant rava idli
  • Place the idli mould in the steamer and cover and cook it for 8-10 minutes. Remove the stand and let it cool. Brush the top of the idlis with oil while they are cooling in the stand.
    Instant rava idli
  • Cool and unmould the idlis and serve them hot. They are super soft.
    Instant rava idli

Notes

Just be careful with the proportions of the ingredients while making batter.
The proportion of Semolina:curd:water is 1.25:1:1
 

Nutrition

Calories: 67kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.2mg

5 thoughts on “Instant Rava Idli

  • May 21, 2018 at 4:10 am
    Permalink

    Looking very spongy and soft.

    Reply
    • August 17, 2019 at 5:20 pm
      Permalink

      It’s really good for diabetic patients as well as kids like it too.Thanks for sharing

      Reply
      • August 20, 2019 at 6:19 am
        Permalink

        Thank you so much Nid!

        Reply
  • August 21, 2019 at 11:11 am
    Permalink

    Nice idlis. I am looking for a recipe without adding curds as I don’t eat dairy products . Is there any other substitiue ? what is the role of curds

    Reply
    • August 22, 2019 at 2:42 am
      Permalink

      Hi Aparna,
      Thank you for visiting the site and going through the recipe. To make instant vegan rava idli, use 1/2 tbsp of vinegar and 1 tsp of eno (fruit salt) for 1.5 cup of rava. Add around 2 cups of water or more if needed to adjust the consistency of batter. Add vinegar to the batter and mix well and keep aside for 10 minutes. Just before making idlis add eno to the batter and mix gently. Pour the batter to the greased idli molds and keep the mold in the steamer to steam for 8-10 minutes. The soft rava idlis will be ready.

      For a longer way, for 3 cups rava soak 1 cup of urad dal for 2-3 hours. Grind the urad dal to a fine paste. Mix it with rava. Add water as (appox 3/4 cup) needed and cover and keep the batter for fermentation in warm place for around 6-8 hours. Then add salt and mix well to the batter. Now make the idlis but putting them in greased idli mold and steam them for 8-10 minutes in steamer.
      Happy cooking!!

      Reply

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